Bucatini Garofalo with Swordfish & Cherry Tomatoes

A vibrant southern Italian classic — sweet cherry tomatoes, meaty swordfish, olives and capers tossed through hollow Bucatini for a dish that tastes like a Sicilian summer.

Serving: 4

Ingredients:

• 500 grams Garofalo Bucatini
• 400 grams swordfish steak, cut into 2cm cubes
• 300 grams cherry tomatoes, halved
• 3 garlic cloves, thinly sliced
• 80 grams pitted black olives, roughly chopped
• 2 tablespoons capers in brine, drained
• 100 milliliters dry white wine
• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh flat-leaf parsley, chopped
• 0.5 teaspoons dried chilli flakes
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 lemon, zested and juiced

Steps:

1. Boil the pasta water: Bring a large pot of generously salted water to a rolling boil.
2. Sear the swordfish: Heat 4 tablespoons extra virgin olive oil in a wide pan over high heat. Add the 400 grams swordfish steak, cut into 2cm cubes and sear for 2–3 minutes 03:00 until golden on the outside but still slightly underdone in the centre. Remove and set aside.
3. Build the sauce: In the same pan over medium heat, add the 3 garlic cloves, thinly sliced and 0.5 teaspoons dried chilli flakes. Cook for 6 minutes 06:00 until fragrant, then add the 300 grams cherry tomatoes, halved. Cook for 5 minutes until the tomatoes begin to collapse.
4. Deglaze & simmer: Pour in the 100 milliliters dry white wine and let it bubble for 7 minutes 07:00. Stir in the 80 grams pitted black olives, roughly chopped and 2 tablespoons capers in brine, drained, then simmer on low for a further 5 minutes to let the flavours meld.
5. Cook the Bucatini: Add 500 grams Garofalo Bucatini to the boiling water and cook for 1 minute less than the packet instructions, so it’s just shy of al dente. Reserve a mugful of pasta water before draining.
6. Bring it all together: Add the drained Bucatini to the sauce along with a splash of pasta water. Toss well over medium heat for 1–2 minutes 02:00. Return the swordfish to the pan, add the 1 lemon, zested and juiced zest and juice, and toss gently to combine. Season with 1 teaspoons salt and 0.5 teaspoons black pepper.
7. Divide between warmed bowls and finish generously with 3 tablespoons fresh flat-leaf parsley, chopped. No cheese — this is a seafood dish, very much in the southern Italian tradition.

Buon Appetito!